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This shaved Brussels Sprouts Salad with Pomegranate is the one I make when I want something that looks fancy but takes zero last-minute effort. Tart pomegranate arils, toasted pecans, and creamy goat cheese get tossed in a maple-dijon vinaigrette, and the sprouts actually hold their crunch even if you make it ahead of time.
If you’ve made a Brussels sprouts salad before and had it turn into a soggy, sad pile by the time it hit the table, that’s not a you problem. Most raw Brussels sprout salads either skip the marinating step entirely, so the sprouts stay tough and hard to eat, or they get dressed too far ahead and turn limp. This one is built differently. You toss the shaved sprouts in most of the vinaigrette and let them sit for 10 to 15 minutes before anything else goes in. That short rest softens the sprouts just enough to eat comfortably raw while they stay glossy, not wilted. The color deepens slightly and the sprouts turn tender at the edges while the center still has bite. That’s your cue it’s ready.
This is the version I make on repeat, not just for the holidays. It comes together in the time it takes to preheat an oven for something else, it travels well to a potluck, and it’s sturdy enough to sit on a table for an hour without you babysitting it. If you’re looking for a fall or holiday side for thanksgiving or christmas that doesn’t need last-minute attention, this is it. If you like this one, you’ll also want my Shaved Brussels Sprouts Salad with pine nuts and Parmesan, or my Brussels Sprout Apple Goat Cheese Salad if you’re after something a bit heartier.
Why This Salad Works
• It’s built to be made ahead. The sprouts marinate in the vinaigrette before anything else goes in, so they soften just enough without turning soggy by the time you serve it.
• No fancy equipment required. A sharp knife shaves the sprouts just as well as a mandoline, and pre-shredded bags work in a pinch.
• It travels well. Because it’s sturdy raw sprouts instead of tender greens, this salad holds up in a container on the way to a potluck or holiday dinner without wilting.
Table of Contents
- Recipe Ingredients
- Ways to Modify This Brussels Sprout Salad
- How to Shave Brussels Sprouts Without a Mandoline
- How to Make This Salad
- The One Trick That Makes This Vinaigrette Taste Better
- Make-Ahead and Storage Tips
- What to Serve It With
- Recipe FAQ
- More Brussels Sprout Recipes
- Brussels Sprout Salad with Pomegranate Seeds Recipe
Recipe Ingredients
Full ingredient amounts are in the recipe card below. Here’s what each one is doing in the bowl and what you can swap if needed.
- Brussels sprouts: The base of the salad. Shave them thin enough that light passes through, since that’s what lets them soften properly in the dressing instead of staying tough. Bagged, pre-shredded Brussels sprouts work if you want to skip the slicing step.
- Pomegranate arils: These bring the tart-sweet pop and the color that makes this salad look like a holiday dish without any extra effort. If pomegranates aren’t in season or you can’t find pre-packaged arils, dried cranberries are the closest swap.
- Pecans: Toasted for warmth and crunch. Walnuts, pistachios, or almonds all work here if that’s what you have.
- Goat cheese: Adds a creamy, tangy finish that balances the sweetness from the maple and the pomegranate. Shaved Parmesan is a good substitute if you want something sharper and less soft.
- Maple-dijon vinaigrette: Olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. The maple rounds out the acidity from the vinegar, the Dijon holds the dressing together, and the shallot (more on this below) is doing more work than it looks like.
Ways to Modify This Brussels Sprout Salad
- No pomegranate: Dried cranberries work in the same quantity and give you that same tart-sweet contrast.
- Different cheese: Shaved Parmesan or crumbled feta cheese both hold up well in place of goat cheese.
- Different nut: Walnuts, pistachios, or sliced almonds are all good stand-ins for pecans, just toast them the same way.
- Add protein: Shredded rotisserie chicken or crispy chickpeas turn this into a full meal instead of a side.
- Add greens: add kale or chopped spinach.
- Warmer version: Toss the sprouts with a splash of olive oil and roast at 400°F for 15 to 20 minutes, then dress and top as usual, if you want a softer, warm-salad texture instead of raw.
How to Shave Brussels Sprouts Without a Mandoline
You have three options, and none of them require special equipment:
- Food processor: Use the slicing disc attachment. This is the fastest method if you’re making a full batch.
- Sharp knife: Trim the stem end, then thinly slice each sprout crosswise. This takes a few extra minutes but gives you the most control.
- Store-bought: Most grocery stores sell pre-shredded Brussels sprouts in the produce section now. It’s a completely fair shortcut on a busy week.
Whichever method you use, trim the stem end first and pull off any damaged outer leaves. Those get bitter and tough, and you don’t want them in the salad.
How to Make This Salad
Step 1: Shave the Brussels sprouts. Trim the stems, remove damaged leaves, and slice thin using your preferred method above.
Step 2: Whisk the vinaigrette. Combine the olive oil, vinegar, maple syrup, Dijon, shallot, salt, and pepper in a jar or bowl until it looks fully emulsified, not separated.
Step 3: Toss and let it sit. Pour about three-quarters of the vinaigrette over the sprouts and toss well. Let it rest 10 to 15 minutes. Tip: this rest is the step that keeps this salad from being tough or from turning soggy later, don’t skip it.
Step 4: Add the arils and pecans. Toss gently so you don’t crush the pomegranate seeds. Add more vinaigrette if the salad looks dry.
Step 5: Finish with goat cheese. Crumble it over the top and toss once or twice, just enough to distribute it without breaking it down completely. Taste and adjust salt and pepper.
The One Trick That Makes This Vinaigrette Taste Better
Most Brussels sprouts salad recipes tell you to mince a shallot and toss it into the dressing, but they skip the why. Raw shallot straight off the cutting board has a sharp, almost harsh bite. Once it sits in the vinegar and maple syrup while you shave the sprouts, the acid softens that sharpness so what you get in the finished dressing is a mellow, faintly sweet allium flavor instead of a raw onion bite fighting with everything else. It’s a small thing, but it’s the difference between a vinaigrette that tastes balanced and one that tastes like it’s missing something. Give it at least five minutes before you use it.
Make-Ahead and Storage Tips
- Shave ahead: Slice the Brussels sprouts up to 2 days in advance and store in an airtight container in the fridge.
- Dressing ahead: The vinaigrette keeps separately in the fridge for up to a week. Give it a good shake before using since it will separate.
- Assemble close to serving: For the best texture, dress the sprouts within a few hours of serving rather than the night before. If you’re prepping for a party, do the marinating step (step 3) that morning, then add the arils, pecans, and cheese right before it goes on the table.
- Leftovers: Store dressed salad in an airtight container for up to 2 days. The sprouts will keep softening and the pecans will lose some crunch, so it’s best eaten within the first day.
What to Serve It With
This salad earns its spot next to something rich, since the tart pomegranate and tangy goat cheese cut through heavier mains really well. Try it alongside Mediterranean Sheet Pan Chicken for a weeknight dinner, or set it out next to Coq au Vin or a Crockpot Chuck Roast for a holiday table.
Recipe FAQ
Not if you follow the make-ahead tips above. The key is dressing the sprouts with most of the vinaigrette and letting them rest, but holding off on the pomegranate, pecans, and cheese until closer to serving.
No. A sharp knife works fine, or you can use the slicing disc on a food processor, or buy pre-shredded sprouts to skip the step entirely.
No, this recipe calls for raw, fresh Brussels sprouts. Frozen sprouts have too much moisture and won’t hold up shredded and raw.
Most grocery stores sell containers of pre-seeded arils in the produce section near the fresh fruit, which saves you the mess of deseeding a whole pomegranate yourself.
More Brussels Sprout Recipes
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Brussels Sprout Salad with Pomegranate Seeds
Ingredients
- 1 pound Brussels sprouts, shaved
- 1/3 cup pomegranate arils
- 1/3 cup pecans, toasted, roughly chopped
- 4 ounces goat cheese, crumbled
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons Dijon mustard
- 1 small shallot, finely minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Using a food processor fitted with a slicing disc, a mandoline, or a sharp knife, slice the sprouts very thinly. Transfer to a large bowl.
- In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallot, salt, and black pepper. Whisk or shake until well combined.
- Pour about three-quarters of the vinaigrette over the shaved Brussels sprouts and toss thoroughly to coat. Let stand for 10-15 minutes, allowing the dressing to soften the sprouts.
- Add pomegranate arils and toasted pecans and toss gently. Add more vinaigrette as needed.
- Crumble the goat cheese over the salad and gently toss once or twice to combine. Taste and season with additional salt and pepper, if needed.
Notes
- To toast pecans, add to a dry skillet over medium heat and cook 3 to 5 minutes, stirring frequently, until they turn a shade darker and smell toasty.
- The Brussels sprouts can be shaved up to 2 days in advance and stored in an airtight container in the fridge. The vinaigrette can also be made ahead and refrigerated separately. Whisk or shake before using.
- No pomegranate on hand? Use dried cranberries instead. Shaved Parmesan can also be used in place of the goat cheese.
- Store leftover dressed salad in an airtight container for up to 2 days. The sprouts will soften as they sit and the pecans will lose some crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
